Acorn Squash With Lemon Honey Jelly Tex Mex Style Recipes

TEX-MEX STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
• Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
• Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

TEX-MEX STUFFED ACORN SQUASH

Steps:

• Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
• Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet.
• Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
• Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
• Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese.
• Bake 10-15 minutes, until cheese is melted and golden.

LEMONY ACORN SQUASH

Steps:

• Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
• Cut each half crosswise into 1/2 inch slices, discarding ends.
• Place slices in a large skillet.
• Add 1 cup water; bring to boil.
• Reduce heat; cover and simmer for 20 minutes or until or until tender.
• Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
• Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
• Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
• Cook and stir over low heat until butter melts.
• Place, squash on a serving plate and top with syrup.

HONEY SPICED ACORN SQUASH

Steps:

• In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,

ROASTED HONEY CINNAMON ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
• Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.

STUFFED TEX-MEX YELLOW SQUASH

Steps:

• Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
• In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
• Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.